Description
Classic Danish-style butter cookies with golden edges, a tender crumb, and rich buttery flavor that melts in your mouth. Perfect for tea time, holidays, or gifting.
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 1/4 cups (270 g) all-purpose flour
- 1/4 teaspoon fine salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream softened butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Beat in the egg and vanilla until fully combined, scraping the bowl as needed.
- Add flour and salt, mixing on low just until a soft dough forms. Do not overmix.
- Chill dough for 30 minutes for cleaner shapes and less spreading.
- Portion dough: roll 1 tablespoon portions into balls and flatten slightly, or pipe shapes using a star tip for classic ridges. Space 2 inches apart on prepared sheets.
- Bake 10 to 12 minutes until edges are just turning golden and centers are set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve as is, or dust with powdered sugar or drizzle with melted chocolate once cooled.
Notes
- For sharp piped designs, avoid over-softening the butter and chill piped cookies 10 minutes before baking.
- Use high-quality European-style butter for deeper flavor.
- Rotate baking sheets halfway through for even browning.
- Store in an airtight tin at room temperature for up to 1 week or freeze up to 1 month.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg